It's dinner time!

On the menu tonight is a grilled cheese and tomato sandwich. For afters, some homemade chocolate cake and whipped cream. And to wash it all down, lemonade.

>>9959

On their own, there is nothing wrong with any of that. I just can't imagine that the combination is a good idea, though. Flavors are conflicting in my head.

I had pelmenis yesterday, and I think I will have some today again.

Breakfast/lunch: Four slices of white bread (I already ate two of them when I took the picture) with chocolate spread, and some water to drink with it.

Where are the fruits and veggies? Bun needs to balance his diet

>>9970
Veggies are for dinner. Fruits are for wussies.

(Come to think of it, I didn't take a picture of my dinner today. For those who are interested, it was spaghetti with tomato sauce, nothing special. Pic related.)

Empanadas.
All day, every day.

Hey guys.

>>9987
Hey. Fuck you.

A veggie burger and a glass of orange juice. This and a banana (no picture) were all I had the stomach for today, I think I might have some sort of metabolism problem.

My camera batteries are dead, orz.

A BLT, a glass of orange juice, and a key lime yogurt. I typically like replacing the mayo on a BLT with avocado, but I didn't have any on hand.

I had kotletas today.

And a tomato+cucumber+mayonnaise salad.

>>10009
What is that, and how do you recommend that I cook it?

>>10164
You just take minced meat and fry it.

Today I made blintz. Two kinds even. One has meat inside, the other has eggs, rice, and onion.

Take out again. Does anyone know some easy/cheap VIP food I could cook? Lack of skills are hurting my wallet.
>>10174
Blintz(es?) are so delicious. I miss my mother making them.

>>10175
Anything made in a deep fryer, especially french fries.
Basically, you buy the deep fryer, buy some...not sure what it's called in English, some kind of oil? You then fill up the deep fryer with oil up to the indicated level, and plug in the deep fryer to a wall socket, and wait for the oil to heat up enough (as indicated by usually a light), then throw in the food. Once the food looks tasty enough, you pull out the food again and turn off the deep fryer. (The oil can then be reused for quite some time - you only have to renew the oil when your food becomes really shitty because of it.)

Rice and any canned vegetables are damn easy as well.
Throw some rice/canned vegetables in a small pan and fill it with water, about as much as is needed to have the water a bit above the food. Then turn on the gas and put the pan on the gas. In the case of canned vegetables, the shit's already cooked, so you only need to let it there until it's warm. In the case of rice, once it starts boiling (it gets all bubbly and stuff), turn the gas to minimum level (not off!) and leave it on for as many minutes as the packaging indicates (the rice I cook takes 7-8 minutes to cook).

Cooking's pretty easy if you don't do really complicated stuff.

pic related: The deep fryer, the quickest and perhaps cheapest way to make food once you have the oil in. It's going to kill me someday...

>>10176
>Cooking's pretty artery-cloggingly life-threatening if you don't do really complicated stuff.

>>10177
No, that's just deep frying. Canned vegetables and rice are actually good for your health, much much better than takeout food.

>>10178
Let's face it, if the guy's never had deep-fried food before he's going to be abusing that fryer for months before he gets tired of it.

>>10179
That's why I included equally easy instructions to make rice with vegetables~

Actually, you can also microwave the vegetables instead. I usually freeze vegetables in meal-sized portions, then microwave them as I cook the rice.

You can't abuse the fryer non-stop for months anyways. After a couple weeks of abuse, the oil will become shitty, and your food will taste bad. You have to go replace it, which is kinda a pain to do.

Pasta salad and some bread. Very refreshing on a hot summer day
>>10176
I'm not terrible fond of fried food, but rice and veggies seems easy/cheap enough.

Asian here, rice everyday with various side dishes.

no picture

Sorry for the lack of updates, my loyal fans. I missed a day then became too embarrassed to start again. But I'm really proud of this bread I made, so I decided to start posting again. It's like I'm really Azuma Kazuma!

>>10489

You bake your own bread? I'm impressed.

>>10489
I was actually missing this thread, just a while ago. That looks good. How often/what else do you bake? I'm a sucker for pastries.

I just started baking actually. That was my second attempt at bread. It really isn't that hard >>10490, and tastes much better than store bought stuff.
>>10492
I'll probably be trying some pastries later this week, the bread was a lot of fun.

Dinner: Two hamburgers.

I never understand why people are always difficult and put all kinds of junk on their hamburgers. The best hamburger is just bread + burger. No more, no less.

>>10509
I like to add lettuce and tomatoes to mine to give it a nice cool feeling to it. I stay away from sauces though.

>>10509
Personally, I can't stand a plan hamburger. Without any condiments or lettuce it just gets incredibly dry and boring. Bread has practically no taste, and hamburger is pretty bland by itself, so I need something that has some flavor to it on my burgers.

Do your sandwiches also consist of bread + meat?

>>10509
How is giving food more flavor being 'difficult'? That's like the whole point of preparing food, making it taste better, otherwise you might as well cook the meat and leave it at that. Do you not bother seasoning your food either?

>>10516
On the other hand, it sounds like you should be using better buns and beef if you think they have no taste. Or maybe you just have a poor sense of taste.

Also, reposting from /general/: http://www.cheeseandburger.com/

>>10516
>Do your sandwiches also consist of bread + meat?
Not meat, but bread + spread, yes. And I eat 4-6 of them every day. Been doing that almost since I was born. It still tastes great.

>>10517
>otherwise you might as well cook the meat and leave it at that.
Which is exactly what I do.

>Do you not bother seasoning your food either?
Nope.

>>10518
>Which is exactly what I do.
I'm saying you might as well not bother with the bun either.

>>10519
But that's the essential part of the hamburger.
It's what makes a hamburger different from a burger and different from bread; combined, they taste very different.

>>10517
You know, speaking of plain meat, boiled pork is amazing.

This notion of plain hamburgers angers and confuses me.

If I wanted meat I would grill a steak.

If I wanted bread I would...eat bread.

Burger is as burger does. Plain burger is just that. Plain.

That being said, I can appreciate a meal with subtle flavors. If quality ingredients were used, I would eat a burger as just a patty and buns. I just am not sure I understand the absolute preference for a lack of condiments or toppings of any form.

A burger is something that is personal to you. My favorite? Venison patty, lightly toasted sourdough, just enough mayonnaise to cover the bread, dill relish, and cheese. That doesn't mean that I will stick to that combo every time, though! It changes to suit my needs. Burgers are so obedient. The cheese used will be different depending on availability or desire. Monterey jack, cheddar, swiss, provolone, feta. Sometimes I will add sauteed onions, or use them to replace the relish. Occasionally mustard will find its way onto my burger. Sometimes, I go with the tradition of my motherland and just have a big burger with lettuce, tomato, onion, dill pickles, cheddar, ketchup and mustard. When in Rome.

Maybe that's why the burger is so closely associated with the USA. Burgers are about Freedom and Excess. Fuck yeah. I am not culturally inclined to take it easy when you remove these values from my burgers.

I can see that you are honestly attempting to return the burger to its essence through simplification. Unfortunately, I have to say that I truly believe you are misguided.

>>10524
Venison eh, can't say I've tried a venison burger.

http://www.cheeseandburger.com/

Reposting this in a burger thread.

>>10529
So, so slow.

>>10541
Well ain't I stoopid.

>>10542
S'ok, it's worth being posted twice.

Oh god I posted it again. Lunch time.

http://www.cheeseandburger.com/

Back, with bread #2. I decided to do a sweet dessert type cinnamon bread this time. It's a shame you can't smell this, it's pretty amazing strong. I'll try some sort of pastry next time.

I ate french fries for dinner today, with 2 frikadels and a kroket, to celebrate my accomplishment at >>10593 .

>>10592
What the...? Why can't I link to future posts?

>>10594
Slipper slope, man. If they give you future post quoting abilities now, you might start asking for other features!

>>10594
At the time of the posting, that post does not exist, so no link is made.
Posts are never refreshed or re-generated, so links to nonexistent posts remain and links to future posts never appear.

>>10589

This looks good and apparently smelled good. How was it?

>>10627
I've been eating it toasted with cream cheese or peanut butter. It's delicious.

I ate kippers and a prawn salad for dinner today. Dissecting crustaceans is really disgusting work. The fuck is that green, disgusting shit in their heads?

No picture though.

Yum.

Today at work we ordered The Beast, which is a pizza served in a box that is about the size of two standard large pizza boxes. It's one big rectangular pizza that feeds about 8-10. No camera.

Homemade pizza!

Who was asking about pastries? Here is some apple strudel!

Food blogging is the best kind of blogging. I'm not very good at cooking, but every time I see this thread I feel like trying my hand at it.

Drunk anon here, has anyone tried this? Just saying this is awesome.

Breakfast/lunch.

>>10734
I had it but mine didn't have that brown sauce.

>>10724
It's like you're teasing me on purpose!
I need to go to the store.

>>10738
How does this make you feel?

Udon noodles in a tomato szechuan sauce and fuckloads of grated mature cheddar.

>>10759
It looks like a plate full of bloody worms.
And you can't unsee it.

>>10760
Delicious worms.

>>10759
This is now my wallpaper.

>>10766
Hey, mine too!

>>10766

You have good taste, but allow me to recommend a superior wallpaper.

>>10776

Hey. You again. Fuck you. Still.

Today I had one meal. Rice with curry and mito barozu. I do not have a camera. Then, I browsed /photos/ and missed OP.

Delicious.

Still delicious.

>>10877
>>10987
So, what is this?

>>11018
Mashed...I think they're called kidney beans in English? ('Bruine bonen' in Dutch) with rice and apple sauce.

>>11024
So it's a slightly sweet dish then? Interesting. Not sure if I'm tempted to replicate it, but that's definitely interesting.

Salad with grilled salmon. So good.

And it will forever remain delicious.

Obesity, here I come!

A stuffed tomato (from our garden, no less!)

>>11135
Farmanon?

http://go.15d.org/12.html

I just fried macaroni with eggs and tomatoes. That's all I had at home.

>>11137
Nope, just have a small vegetable garden.

Broccoli with rice. Lots of vitamin C!

More fat...! I'm not big enough yet...! I want to be at least as fat as the average American...!!

Did I hear someone say average American?

Could have sworn someone said average American.

One is with barbecue sauce and dashes of hot sauce. The other is with dijon and wax peppers. Both have mayonnaise and cheddar, on two different kinds of toasted wheat bread. Need to fatten up nice and large so I can fit in my big old Chevy pickup truck.

More baking attempts. Not as aesthetically pleasing as my other tries, but it still came out tasting pretty good.

Broccoli with rice. Lots of vitamin C!

Toasted wheat bread. Cheddar. Mango salsa. Lime sauce, which is on the lettuce in good portion but is kind of invisible.

>>11188
What kind of meat patties are those (type of meat, extra ingredients)? Is that what is cut up in the rice in that picture? Also, what kind of rice do you generally cook?

>>11178
Basically just a biscuit? Not that that's a bad thing, just can't identify it off hand.

>>11190
"petit pains au lait" according to my cookbook. But it tasted similar to a biscuit. I'm not sure if that was because I made it improperly, or if that's just what it was.

Delicious raspberry cheesekeeki

>>11224
Chocolate rasberry, or just rasberry? Looks good.

1 & 2: Toasted wheat

1: Lemon hummus, garlic stuffed olives, cheddar

2: Egg salad

I wish I could buy affordable hummus where I live.
I used to eat it on everything when I was a little kid.

The only kind I can find is this really expensive arabic brand.

>>11248
Chocolate raspberry.
>>11258
Hummus isn't really hard to make at home. Just crushed chick peas, some olive oil, lemon juice and maybe some spices if you feel the need.

This is probably my favorite thing I've baked so far. Cheese and onion loaf. I think I'll document the entire baking process next time, for my own amusement and in case any of you are interested.

So I'm a bit low on money, but am in need of food. What can I buy that's filling, but not too heavy on the wallet? Don't say instant ramen. I need actual food.

>>11799
Beans and rice, all day every day.

>>11799
Rice and canned vegetables. Both can be very cheap. For meat, it's a lot more difficult; anything except junk food is really expensive (at least it is here, might be different where you live), so I usually just eat a hamburger with my food (€1.60 for 12 of them).
If you're seriously going to cut costs, it might be useful to read up on nutrition a bit. Contrary to popular belief, a healthy diet isn't just a diet with not too much fat, there's tons of things in different foods your body needs, and you need to compose your diet in such a way that you get enough of all of the necessary nutrients.
http://en.wikipedia.org/wiki/Essential_nutrient

If you're not too worried, you can just switch diets and when you feel there's something wrong, you look up the diagnosis to see what nutrients you may be lacking. When I first started making food for myself, I didn't get sufficient vitamin C intake, as I don't eat any fruits, so my gums started to become painful. Since then I've started to eat more spinach and sometimes broccoli, and so my diet got more balanced.

Sandwiches,

sandwiches,

sandwiches!

Salami and cheddar.
Egg salad and paprika.
Tomato, mayonnaise and pepper (pepper not recommended).

>>11678
This looks pretty tasty. How did the texture turn out?

>>11835
>This looks pretty tasty. How did the texture turn out?
I underestimated how long it needed to bake, so the very center was a tiny bit underdone. Other than that it came out great

So lately, I've been lightly sauteing my mushrooms and they're actually pretty good as a side despite its simplicity. Anyone know any other simple way to prepare white mushrooms (the generic one that is in every grocer).

>>11908
Sauteing is my usual method of preparation. I like to mix them in with my pasta sauce, or add to an omlette.

Delicious BLT, must eat. Also here is a pro tip, replace the mayo with avocado. Twice as good.

This is my regular/favorite order from a taco truck in my area. When I say "a taco truck", I mean the only one. Lucky me, the guy that runs it makes some killer food.

One day, I told him to go wild and surprise me. He made this. It was excellent, and I occasionally reorder it.

Here's another image that gives a better idea of the contents.

The tacos are just cilantro, onions and carnitas with a homebrewed green salsa on corn tortillas that were thrown on the griddle for a bit.

The torta is beans, steak, cheese, mustard, ketchup, pickled jalapenos, lettuce, tomato and salsa. Possibly more ingredients, I'm not completely sure. The bread, similar to the tortillas, is placed on the griddle until it is soft and lightly toasted.

>>11916
Seems like avocado wouldn't be strong enough to replace mayo by itself. I might try this, and add some cheese to the mix. We'll see what happens.

>>12244
I don't know what this is but I am now extremely hungry.

Chicken pot pie. Kind of.

This is a new sauce a restaurant near where I live is working on. I was asked to try it and provide feedback. It's a Bourbon based barbeque sauce. It was good, but wasn't very strong. Being a bit of a sweet sauce, it didn't match the peppered chicken that they used in my opinion.

Sustenance!

Some tomato soup made from homegrown tomatoes.

Indian curry, probably my all time favorite food.

Definitely the most difficult and time consuming thing I've tried to bake so far. But goddamn did they come out delicious.

>>12427
Oh oh oh! Is that a glaze? Are they sweet?

>>12433
It's an egg wash, not a glaze. They're not really sweet, but very buttery and tasty

>>12390
'Sup Ciel.

Posting this it occurs to me that bread pudding doesn't look very appetizing. But goddamn was it tasty.

Open faced omirice with some tofu marinated in spicy Chinese ketchup

>>12843
>Chinese ketchup
This stuff? So good.

>>12963
Yes! I love it so much

>>13449
Watermelon in the winter? Nice.

>>12963
...that's...hot sauce.
...it even says hot sauce, in english, on it.
That said, I don't like that sort of hot sauce. I like the chili-oil better. Too bad it gets old fast.

>>13487
It's also Thai. Some people call it Chinese ketchup, though.

>>13514
Gyros and risoni.

A bosc pear and three types of mushroom

Today, I took a cheeseburger, and took off and threw away the cheese. I am now eating the burger.

why do you hate america?

I'm sorry I forgot about you, food blog thread.

>>14973
I've been having a lot of roasted chicken with rice recently. Too bad I don't have a camera.

I guess it counts even if it isn't a meal, right? I suddenly realized that I had all the necessary ingredients as listed here: http://simplyrecipes.com/recipes/banana_bread/ but threw a bunch of cinnamon in as well, because a world without cinnamon is a place I never want to live in.

Here's all of the components I used, going mostly from right to left, just like a Japanese manga!! -- Salt, sugar for faggots, an egg, baking soda, cinnamon, smooshed banana, vanilla extract, melted butter, white whole wheat flour, mixing bowl, wooden spoon, gross looking banana peels and one last banana, and the loaf pan in front.

>>15151
Here's the batter, beaten pretty well at this point. It's a lot runnier than I thought it would be, half of the time I was just trying to make sure nothing sloshed out of the bowl.

>>15152
Finally, I put it in the oven and set the timer for 50:00 because my oven has a bad habit of cooking a bit too fast. The sweet smell of ripe bananas fill the house, slowly giving way to a richer, fuller smell. Maybe my hands are just dusted in it, but I can smell cinnamon.

>>15153
It's done! It's still cooking for a bit when I take it out -- the top is still bubbling a bit where the split happened, and the smell erupts from the oven, it's like I'm visiting my grandma except I'm alone! I tried loosening it around the edges as the thing said to cool it on a rack, so I removed the rack from the toaster oven, trying to get the loaf out of the pan.

I did something dumb and just sort of tipped it over, ripping off the entire bottom crust, allowing the rack to cut into the loaf. I give up and put it on a plate, and eventually foil wrap it. Also, I eat the bottom crust and it's pretty good! I thought it looked overbaked when I took it out, but if anything it is (and it likely is, even) underbaked.

Two extreme closeups after this, and then I promise I'm done.

>>15154
As you can see, it tragically lost a bit of its form as I have NO IDEA what I'm doing. It's really fluffy and moist, though, so I don't actually mind the imperfect aesthetics.

GOOD THING I REMEMBERED TO RESIZE ALL OF THESE PICTURES SO THEY AREN'T EXCESSIVELY BIG, HA HA.

orz

Random bump. 6!

>>15155
[ ]Use a blender to mix
[ ]add less water

>>15158

I didn't add any water! I just added eggs, butter and bananas. I guess vanilla is kind of liquid too, but it's such a small amount the impact is negligible.

>>15159
Oh. Well, I've never cooked before anyhow.

Indian food is God's gift to man

Had a bit of a cooking spree a couple of months back, but forgot about this thread. Here's the exciting things I learned how to make:

Noodles and stir fry vegetables in peanut sauce

Cloned Yoshinoya pork bowl. In the sauce we used mirin, dashi, soy sauce and sake I think, it tasted pretty authentic

Teriyaki beef

Chicken in coca cola sauce, easy and tasty.

Tonight I shall make butternut squash curry soup

Is anybody else here too lazy to cook new kinds of food and just eating the same 4-5 meals in rotation every time they have dinner?

>>15177
And how. It helps though that I go out to eat with a friend every few days.

I took a bunch of silly pictures again but they're mostly frustrating. I used a pot that was too small to boil the pasta, and despite needing to boil only for 90 seconds, I managed not to boil it enough.

I might go back and get some more sometime just to test my abilities again.

The noodles are squid ink pasta. The size was officially "angel hair," the thinnest option, but it was still slightly thicker. They made them right at the shop, and I got a sauce there too, just a simple marinara.

I could have done a lot better if I was concentrating and simply thinking things through more. It's not like cooking is actually hard.

Here's one, though it doesn't look too appetizing. It was still pretty tasty, everything aside. It's hard to ruin spaghetti.

>>15297
Oh no, I forgot to bump the topic again.

Does everyone test the readiness of their noodles like this (by throwing them at the wall), or is it weird? If it sticks, they're usually ready. It didn't totally stick, though (note also that it still clearly has some of the bends it did when it was in the pasta -- fresh, not dry), and I neglected to observe that. Else, I would say it's a relatively foolproof technique. I admit I mostly do it for the fun element, though. It's like a very small food fight.

>>15297
why is there NO MEAT

>>15307

>>15315
Oh Takamura, you beast of a man.

Homemade pizza. Homemade crust too!

>>15349
Looks delicious, anon!

I need to make a food folder and start saving these pictures.

I hand made myself a ~1lb burger, and put it between two mini pizzas. Not bad, but I wish I'd put some more cheese and sauces with it.

>>15352
Did you get a heart attack from it?

>>15352
You should use actual bread. pizzas have shitty dough for burgers in general.
That doesn't look like a pounder though. More like a quarter pounder, maybe half if the pizza is hiding a lot of the meat.
You DID mean the patty weight when you said pounder, right?

>>15359
I remember trying heatable pizzas a couple of times. The dough always tasted so bad so I don't buy them anymore.

I had breakfast at a cafe today.

>>15512
That looks delicious except for the beans and that dark stuff at the back of the plate

>>15512
Are you British? British people have weird breakfasts.

>>15518

I'm not >>15512, but since when is bacon, eggs & sausages on toast for breakfast considered weird?
It's pretty standard, last time I checked.
Fucking tasty, too.

>>15523
Enjoy your elevated blood pressure.
I went on a vacation to England a couple of years back, after three consecutive days with that breakfast, the mere sight of it made me want to throw up.

>>15527

Elevated blood pressure from what? A few pieces of bacon?

It isn't the sort of thing you have for breakfast everyday, you know, it's more of a weekend or going out to eat thing.

Pre-dinner sandwich.

During-dinner sandwich.

>>15523
You really don't think it's odd? Pic is a typical American breakfast for your reference.

>>15537
...And this is a typical English Breakfast. Notice the globs of beans, heaps of mushrooms, and weird burnt things.

>>15537
Most people don't even have that. We just make ourselves a sandwich or two and have a cup of coffee.

Wet burrito from Ricardo's in Orange.
It doesn't come with rice or beans because you don't need it

>>15537
Why is that egg so yellow? Am I just bad at making scrambled eggs or are American eggs that different from the ones I get? Mine have never looked like that.

>>15725
All sorts of things can affect the egg's colour - heat, how long you fry it...
Just blame it on the hens if you want.

Pastrami @ The Hat

1 more

>>15781
Oh no! The meat spilled out!
Looks a bit greasy, to be honest. Though the sauce should make it more manageable.
I was never a fan into stuff like that, to be honest. Too strong.

I've been sick the whole week and I've spent half of it eating nothing more than white rice and apples. Right now this delicious thread is what I hate the most.

>>15814
make some low-salt vegetable/chicken soup.
change it to pork and (chinese) lettuce and you can add some noodles.

Chicken, Fries & Brunswick Stew.
Johny Reb's

Short Ribs, Fries, Beans

see ya tommorow

>>15895
>>15894
>>15896
That's a lot of food.
It looks really good. (the cake looks out of place though)
How much was it?

It's like 8 or 9 dollars apiece, and that is cornbread, not cake with it.
They also have a really good Pork Chops & Eggs for breakfast @ this place.

>>15906
porkchop? for BREAKFAST?

>>15917
Is it really that different, conceptually, from eating ham or bacon for breakfast?

i'll take some pix of the Pork Chop Breakfast next time I go.

Ralph's Subs. This is called King Kong.
A lot of meat.
It is Good.
Tomorrow Cheesesteak.

>>15931
Yes.
Ham and bacon have a lot more fat, salt and no bones.
And it goes terribly with eggs!

>>15933
is that pickles or pickled green peppers?

They dice up the dill pickles, tomato's and under both of those there is some diced onions someplace. I used to work there in 80 or 81, and the same old couple still run it, though they don't remember me of course, but it is all still the same.

another

another view

>>15946
The bread doesn't look very toasted. To each his own, I guess.
What's the pink meat, ham?

Vegetarian hijack

>>15949
That looks honestly disgusting.

>>15956
Looks tasty to me. I'd eat it.

>>15956
Your opinion has been noted and promptly disregarded

>>15959
>>15960
Man, I ain't never gonna understand you vegetable lovers.

I ain't never gonna understand how some people can find broccoli "disgusting".

>>15962
I hate cauliflower too.
Fuck that shit homie

Cheesesteak, with peppers, onions, & mushrooms.

#2
Tomorrow, I am having the Widow Maker Burger

>>15968
Kill yourself.

>>15983
Like I have the balls to do that.
>>15981
>>15982
I can't imagine having dinner this luxurious everyday. Guess I'll stick to chicken and rice.

>>15981
>>15982
I don't know how you can consume that much in one sitting.

>>16020
There isn't any scale on the photos, but it looks like a foot-long sub.
I wouldn't have any trouble eating it in one sitting, and I'm a skinny nerd.

>>16021
looks longer than a footlong, to be honest.
Got quite a bit of girth unlike that subway stuff too.

The cheesesteak is regular size about a foot i guess give or take.

Here is a burrito a got @ Los Primos in June of 08
when my kid was 2. It's like 2 1/2 pounds.

It's called "Mr. Serious"

It was ok.
Not a big fan of the rice in the burrito, but overall pretty good, although I never went back in the past 2 years, so whatever.

>>16032
let's see a cross-section!

>>16033
Rice is a burrito staple!

>>16035
Not to mention it tastes wonderful with the spices.

Tsukuri mashou~ tsukuri mashou~

I should really have taken the photo when the beef was sizzled and crisp, but it was looking too tasty for me to think of cameras at that point (´･ω･`)

Widow Maker

That is a nice knife on your cutting board.

>>16079
Doesn't the dirty stove bug you?
My kitchen is the only part of this apartment I bother keeping clean.

I had two oyster omelettes. They looked really pretty but I had no camera.

>>16079
What is that? It looks like doner meat

>>16090
Normally I'd give it a scrub over before starting (I live with five other people so I have no control over what stat it gets to when I'm not there), but it was 2am and I was really hungry.

>>16103
It's cold roast beef cut into strips.

Eggs Benedict for Breakfast.
I used a little too much Lemon in the Hollandaise, very tangy, buttery.
Wife & girl like it this way better though, so whatever.

#2

i am going to go buy a Panini press right now so i can smash some sandwiches. they have these $150 ones on sale for $50, so what the hell. Supposed to be restaurant quality. We will see.

I love shawarma

But eating them always ends up like this

>>16141
what you do is after warpping it up, wrap it again in thin wax paper and panini press it.
don't do it too long or the bread sticks to the wax paper. a light-medium brown will do.
I prefer hummus with my shwarmas, to be honest. with lettuce, tomatoes and turnips. Chicken, of course.

>>16142
I like hummus, but I usually just have it with some pita or something, never inside of a wrap. Might have to try that now...

Bought it.

Smoked Ham, Blue & Havarti Cheese, Dill Pickles & super hot mustard from Philipes by Union Station. Everything melted great & evenly. Real big heat surface top & bottom, top is adjustable to any height.

The possibilities are endless

Bacon fried rice (with carrots and radishes)!

>>16197
I'd prefer normal fatty-pork in my fried rice, but I ain't gonna doubt bacon.

>>15535
>>15781
>>15982
>>16153
If some of these were presented to me on a plate, I'm not sure if my first impulse would be to eat it or to stick my dick into it. Especially that pastrami sub.

Roasted Chicken in White wine, Potato's, Carrots

>>16234
>>16235
how do you keep doing this
goddamn
here I am thinking it's luxurious to have a fucking double-prime rib burger meal from A&W.

>>16234
>>16235
I had roasted pigeons today. It woulf of been great if I could've taken a picture to add with yours.

Wah! What are we going to do on the hob?

(°∀°*)=3 POMF

BBQ Tri-Tip

うまッ！

>>16285
what do you do for a living?
I want a job where I can have dinner like that every night.

Pretty much anything is luxurious for me. I can't cook so I just buy disgusting fastfood and microwavable stuff.

I keep eating my food before remembering to photograph it, oh no

>>16288
We should marry him together.
Then we could eat delicious food every day.

I always forget to photograph my food, so no one will want to marry me ;_;

So my mum made some fruit salad with apple, banana, pear, mango, orange, and raisins, topped with bran flakes, oats, dried coconut and vanilla flavour yogurt.

It's delicious!

Stella Artois cider!

>>16323
What the fuck is that font on IRC?

I forgot I promised to document the entire baking process a while back and only just now remembered. So enjoy.

I decided to try an invention of my own, curry bread. It's really just a basic loaf with some curry spices mixed in, but it came out pretty well last time I tried it.

The ingredients.

Mix the yeast with warm water and sugar, let it proof.

Melt the butter, mix with warm milk and the spices

Mix the two together in a larger bowl.

Start mixing in the flour a cup at a time. You've got to be careful measuring flour if you aren't given a weight, as it's very easy to accidentally compress and get far more than a cup in your measuring cup.

You should eventually get to this point. You may have to add in more flour than the recipe calls for, if you didn't measure the wet ingredients properly (I did in this instance). Just keep adding a little more at a time until it stops sticking to your hands. This can be done during the kneading.

Knead until smooth and elastic. Form into a ball and put into an oiled bowl and cover with plastic. Let rise until doubled in size. I'll be back with more pictures once it's done rising, please wait warmly. (｀・ω・´)

>>16346
>Girls do their best now and are cooking. Please wait warmly until it is ready~

I probably should have let it rise a bit longer, but the yeast was old and I was getting a bit antsy about the 2nd rising moving along so I cut the 1st one short.

Punch it down, cut in half, form 2 loaves, cover, and let rise again. You should also start preheating the oven at this point.

I'll be back later~

>>16350
Can't wait!

They rose nicely~ Now into the oven for a bit

And we're done. I'll let it cool a bit before cutting.

Glorious.

>>16357
oh god
it really looks like bread

Wow. That looks like a very edible loaf.

I kind of made some curry bread once (it was "Amish friendship bread", so more of a cake consistency than bread). It was really yellow, and no one else would eat it. Not very good for friendship after all.

ＧＪ

>>16364 on bread

>>9962
>pelmenis

tu no latvijas neesi ?

Alright, so I'm cooking a fucking duck today. I've never done anything with whole birds, but here goes nothing.

I've been defrosting it the past 48 hours. It's still somewhat frozen on the inside, but that ain't too bad.

Following Ms. Delia Smith's advice, I let it dry a bit, draining all possible moisture with some kitchen paper. Supposedly it'll make the skin more crispy or something, idk.

I'm not doing anything particularily fancy with it. No stuffing or anything. Just some garlic and fresh rosemary inside of it to give it some aroma and taste, and some salt and pepper on top of it for a good measure.

Aaand, to the oven it goes, for three hours.

It's apparently a bad idea to let it sizzle in its own fat, so it's on a grating to let all the fat drip down on the tray. It can be used later for whatever you want to use duck fat for.

Lookin' pretty fucking good after three hours in the oven.

There was quite a shitton of fat drained from the bird. I'm sure I can find some use for this stuff.

There'll be some salad and garlic potatoes on the side. Becuase I'm a lazy fuck, I'll just heat up some premade ones in the oven.

>>16399
Look at that foot.

>>16399
Lazy Swede, why does your dinner look so delicious?

>>16404
I'm plenty Finnish, thank you very much.

It looks delicious because I'm so awesome. And since duck has a natural tendency to look delicious.

Oh, and here's the end result. Everything's mostly in order. The wine was pretty decent, too!

>>16406
Fucking Finns and your delicious dinner and gratuitous appearances in Japanese pop-culture.

>>16407
We just can't help it, man

Smothered Chicken, Mashed Potato's, Shoestring Veggies

Delicious.

>>17096
Is that...sausage and tofu?

I thought it would be cool to have some eggplant parmesan today, except I didn't have any eggplants or parmesan, so it was rutabaga mozzarella instead.

>>17123
Fake sausage

>>16920
Man, I really wish we had places that fixed things like this. We only have fast-food and a few chain diners in this area.

>>17124
How do you fake sausage?

>>17131
Well, you just the sausage.

>>17133
How do you fake(adj) sausage? <---> How do you fake(v) sausage?
Why is English so ambiguous ;_;

Shit yeah, fairy cakes

>>17168
>>17169
Oh man, this is glorious.

>>17169
I don't even know what makes a fairy cake a fairy cake, but that looks delicious.

>>17169
Gay as fuck.
I'm jealous.

Turkey risotto with orange salad.
My specialty.

>>17298
Ever try a more fatty meat like pork with that dish?

>>17299

Nope, only turkey and chicken. I actually prefer the chicken, but turkey is what I wrote, and turkey is damned well what I'll make. I might try pork once, though.

>>17300
pork has a more foul (no, not chicken-ish) taste, if you're not happy with your first try, first soft-boil the pork and throw away the water alongside any curds that float on top.

Pub dinner with my parents.

The chicken turned out well, but the broth (chicken stock, Memmi, garlic, green onion) was a bit bland for my tastes. Weeabeer to top it off.

I just ate omurice and chocolate soymilk

(*´Д`)ﾊｧﾊｧ

>>17606
I have no idea what this is but it looks good.

>>17617
Shooter's sandwich.

http://www.guardian.co.uk/lifeandstyle/gallery/2010/apr/07/how-to-make-shooters-sandwich

>>17651
Homemade pizza always looks so delicious

I fried up some garlic and lemon zest in olive oil, boiled some fresh pasta with some salt and more olive, chopped up some parsley and put it in the prawns and then mixed the whole lot together and drizzled half a lemon's worth of juice all over it.

The whole thing took about ten minutes, and it came out (*´Д`)ﾊｧﾊｧ

Today I made a Thai curry!

Chai. Made from scratch. Just got some fresh ginger, tastes way better than the two month old stuff in the fridge.

Also some Ciabatta bread I made a couple of weeks back.

and a pic of a slice from the end. You gotta be careful because sometimes the holes get to big and ruin the inside.

>>17968
That's a good looking crumb, baking bro!

Today I made a duck stir-fry!

>>17959
>>17966
>>17967
>>17993

Care to share some recipies?

>>17996

The ciabatta is a high hydration dough. We use "bakers percentage" to express hydration (level of water compared to flour in the dough).

This cibatta is 75% hydration. Which means the weight of water in the recipe is 75% of that of the flour.

In this case 450grams of water and 600 grams of plain flour.
Salt is at 2% (12 grams) And the yeast around 3/4tsp all up I think.

The night before I remove a portion of yeast, flour and water and mix it up. This is the preferment to add flavour and strength to the bread. (well, that's the intention anyway.)

In this case it's 250grams of the flour and 150 grams of the water and 1/4tsp if dried yeast.
This is mixed up and left to sit in a cool area overnight. Even with such a small amount of yeast it will rise.

The next morning the remaining flour water yeast and salt are combined with your pre-ferment. The preferment is cut into little bits to help mixing. Just put it all in a bowl and mash together with your hands. It will be very sticky.

Now with such a wet dough you can't knead it as such so what is needed are a number of stretches and folds every 20 minutes or so.

After mixing until everything is homogeneous wait 20 minutes or so. Then tip out onto a clean counter or a tray or something where it can be worked with.

Stretch it away from you and then fold a third back onto itself and do the same at the front onto what you just folded. Turn it around 90degrees and do the same thing. It will be sticky.

If you do this every 20 minutes you will feel it take on a more dough like consistency rather than a pile of goop. Just leave it covered somehow and stretch and fold in the same directions each time.

After 4 or 5 folds put it back in a greased bowl and let rise for 40 minutes or so somewhere warm. Remove and cut in half (at this point I find rolling it in some rice flour makes it easy to work with so it doesn't stick), shape (make into a rectangle I guess) and lay out on some floured cloth or paper. Turn oven on to 225 with the rack in the middle. Then put somewhere warm for the loaves to rise for 30 minutes.

Tip them upside down onto a baking tray being very gentle with them. At this point try grab the ends and stretch them out a little long ways this will make the veined look.

You need some steam in the oven so a small amount of boiling water in a hot pan will provide it.

Put the loaves in. Wait 15 minutes then rotate the tray and leave for another 15 minutes. (or slightly less, it really depends on the oven, you don't want the crusts getting too thick.)

Take out and cool.

It a bit of messing around but makes a nice loaf. Youtube has some good videos that explain the folding process.

>>18010

Thanks a lot!

Shredded crab with vermicelli and mushrooms.

My best piece of work this week was a quesadilla with bits of sausage. I feel pathetic.

>>18068
The only food I can make are instant noodles and eggs. My family does all the cooking.

Bachelor kitchen science experiment #1

Hamburger and egg...will it blend?

Bachelor kitchen science experiment #2

Do a sum of the parts make a whole...pizza?
This was actually delicious. I didn't intend to photograph it, but then I took a bite and had to take a picture so I'd remember to do it again.

Bachelor kitchen science experiment #3

Tuna melt...on untoasted/ungrilled bread?

>>18121
>>18120
>>18119
Looks disgusting but I wish I could be your guinea pig. I'm not brave enough to try experimenting in the kitchen, even though I don't mind eating bizarre combinations made for the sake of the ultimate taste.

>>18119
>>18120
>>18121
I'd eat them.
Were they any good?

>>18146
The egg hamburger patty was pretty good. If I happen to have a small amount of uncooked hamburger handy some other morning I'd consider making one again. The mysterious liquid on it is hot sauce. The tuna pseudo-melt wasn't fantastic, that experiment probably won't be repeated. The pizza sandwich...it's a SECRET.

>>18240
Noted.
I should try experimenting more in the kitchen.

I had 8 balut eggs for all my meals yesterday(well, an orange and juice). I'd have taken a picture to gross you guys out but I don't have a camera. And no I'm not phillipino.

>>18255
Apart from that it's gross, does balut even taste good?
It looks like it's pretty bony.

>>18262
I'm pretty indifferent to the taste. It smells a little bloody and the texture is mostly mushy. Though when I google balut it does look different than the one I ate but that's probably because it has been prepared differently(boiled mine).

I'd say most people wouldn't like it unless you ate it with some sort of seasoning(I had it with lemon). Most people don't like boiled eggs right? I like them.

Quick and simple lunch. The pasta's slightly al dente, and it's not clear because I bugger the colours up on account of me being so fucking hungry I couldn't take two seconds to open my window but there's onions in there too.

>>18280
is that treated (cured, etc) bacon or just raw meat boiled with pasta?
because it looks a little rare.

Two cooked meals in a day, that's a personal record. Usually I just have a sandwich for lunch or café it up. I was kinda scared to make a risotto, but it turned out delicious.

>>18281
It's bacon~

Surf and turf - steak and scampi. I aimed for rare with the steak, but it ended up towards the medium end of medium-rare ;_;

It was my mum's birthday today, so I made a rhubarb pie.

I have never made a sweet pie before.

My mother made red velvet cake for my birthday. Delicious.

>>18642

>>18649
:V

>>18650
.
.
.
:V

WAKKA WAKKA WAKKA WAKKA

That feel when I just took a bite of half a caterpillar that came in my corn smut can because I thought it was just a lot of corn seeds stuck together.

>>19384
That feel when caterpillar is less disgusting than corn smut.

>>19393

So, I'm going to try making some gumbo. The ingredients for this particular gumbo include...

* Honey marinated chicken
* Habanero sausage
* Chorizo sausage
* Shrimp
* Lots of onion
* Ball pepper
* Half a bottle of pepsi cola
* Red wine
* All kind of spices

I've understood that celery is a kind of an integral part of gumbo, according to some, but ah well. I have picky people eating.

Let's see how this'll turn out.

Well, it's brewing. The spices looked nice and colourful.

And it ended up pretty good, even if I do say so myself!

That looks like it'll last a few days. Looks tasty but I can imagine getting sick of it by the time you finish it all.

I love proper coffee!

Well, this shot didn't turn out right but it's to highlight the importance of heating the milk and cup

Breakfast of champions

>>19775
I wouldn't be able to live in a world were coffee and fruit as breakfast is considered the breakfast of champions.

Eggs are my permanent choice. Scrambled, fried, boiled, with meat of any kind or perhaps only with vegetables, omelettes, egg baskets, eggs and hot cakes... Anything I can put in a plate with an egg and still taste good.

I will always try to find a way to keep the yolk runny, though.

>>19795
Not too runny though, or it spills everywhere and it's a waste.

>>19966
I've never had those in my life.

>>19966
Holy fuck. This had better result in some pastries.

I made a chicken chow mein today! I was going to take a photo but then I ate it :3

Poached salmon, homemade mayo, and some pasta. So good

I had a nice breakfast today.

Sitting down to a new episode of s;g.

I made a sandwich.

>>21424
I wish I had a lock on my door.

>>21424
Holy shit, is that some 2' sammich? How was it?

I made beef wellington! This is what it looks like covered in egg wash before we put it in the oven. I'm not using my normal camera, so it looks a bit weird (´･ω･`)

And here's it after cutting it up. It was so delicious (*°∀°) but again, the camera hasn't done justice to it.

I made some breaded turkey - the breadcrumb mixture was paxo golden breadcrumbs (lol), salt, pepper, onion powder, herbs de provence and some thai seven spice mix.

>>21697
the chicken looks a little burnt, was it still good?

>>21702
Yeah, it was great. The darker bits were only on the breadcrumbs, and even they were fine.

I made some prawn pad thai!

I'm not sure what I made this time, I kinda stopped following the recipe half way through and put in what I wanted. The chicken is actually turkey.

I made a mushroom, chicken and cheese calzone! I think I put in too much salt though 3:

Same dough as from the calzone so a bit salty again, but still yummy.

I have been to the promised lands and returned with milk and honey.

Man, the shot was terrible but I already ate it so I can't re-take. It's gyudon, with extra green onions.

This is more /drink/ than /food/ but there's a pad thai in there too.

Today I cooked this sausage for breakfast.

>>22041
I decided to try some ＳＵＰＥＲ　ＤＲＹ！ as well. Didn't have any yakitori to go with it though, so chili had to do.

>>22418

Oh wow, a litre of beer?!

I fancied something hearty since it was a cold day, so I made myself a corned beef hash.

I finished my crab fried rice and it was pretty tasty, but I felt it lacked something so I melted a chunk of butter in the pan and tossed it around the rice.

It turned out IMPRESSIVE.

It's from a few weeks ago.

The sushi was pretty good for me cheaping out of rice vinegar and getting plain vinegar. There was a bit of black rice mixed in there and that's where the purple tint comes from.

>>22456
Where do buy your fish?
I fucking love salmon sashimi

>>22468
I bought the salmon fillet at a local groceries store, and cut it myself.

This stuff is so soft and chewy.

Some dishes later is the lobster.

I think it's peking duck.

Not sure what type of fish it was but it wasn't very good. It tasted too hard and was not as soft as it looked.

>>22503
It is.
Traditional peking duck is noted for its crispyness.
You ('re supposed to) eat it with raw green onions (read: that stuff that look like leeks), sweet duck(bean) sauce and wrapped in fresh mini-flatbreads that are EXTREMELY thin. It's also delicious even as a standalone dish though, because it's not very salty.
Best enjoyed fresh out the oven, like most chinese food.
Man, it was so good the last time I had it.

Well, you wouldn't want a warm beer, would you?

>>22505
Ah, to add to this.
For those of you who are able to cook and want to try some home-made chinese ethnic cuisine for variety, try some pan-fried flatbread with steamed/boiled whole-pork shoulder/butt with sweet duck(bean) sauce and fresh green onion. Cut up the pork into strips after you cook it, then make a wrap with the flatbread with as much sauce and green onions as you want.
Do remember that while it's a lot less work to fry a lot of flatbread, it tastes best fresh.
To select a good sweet-bean(duck) sauce for this specific dish, pick one that's very thick if possible. Avoid watery sauce. Don't use plain bean sauce/paste unless you're sure it's what you want.

Student life.

Having never tasted it, I decided to make Chicken Kiev.

It ended up pretty OK, but it'd probably have been crispier and stuff if I had had a deep fryer to use. But pan + oven worked pretty well, too.

I realised after putting my main bit of dough to rise that I had a load of little bits of dough and flour left in the bowl, so I balled it up and it seemed too much to throw out.

I made it into an adorable little mini-pizza for one of my housemates.

"Brownies."

I don't think they worked.

>>22976
Blackies.